No-Bake Strawberry Cheesecake
With minimal ingredients, low added sugar, and the easiest method, this No-Bake Strawberry Cheesecake is an easy dessert to share with the kids. You can make it in cups or a bigger pan, too!
Servings: 6
Calories: 267kcal
Equipment
Ingredients
Crust
- ½ cup graham cracker crumbs
- 2 tablespoons coconut oil (melted; or butter)
Cheesecake
- 1 ounce freeze-dried strawberries
- 8 ounces cream cheese (softened at room temperature)
- 1 cup plain Greek yogurt
- 2-4 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ cup minced strawberries
- Whipped cream or fresh strawberries (optional to top)
Instructions
- Add the graham cracker crumbs and coconut oil (or butter) to a medium bowl. Stir to combine.
- Divide among 6 small jars or press into the bottom of an 8x8-inch inch pan.
- Add the freeze-dried strawberries to a blender. Grind into a fine powder. Set aside.
- Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy. Stir in the strawberry powder.
- Divide the yogurt mixture among the cups, adding it on top of the graham cracker crumbs. Refrigerate for 2 hours to firm up, if desired, or serve right away topped with whipped cream and fresh berries as you like.
Notes
- Store in the fridge for up to 5 days either tightly covered or in airtight containers.
- Skip the crust if desired.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- If you can't find freeze-dried strawberries or just prefer to use fresh, you can make layers of minced fresh berries between the cheesecake for a similar flavor profile.
- Use dairy-free or vegan cream cheese or yogurt as you like.
Nutrition
Calories: 267kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 40mg | Sodium: 177mg | Potassium: 198mg | Fiber: 1g | Sugar: 14g | Vitamin A: 511IU | Vitamin C: 66mg | Calcium: 83mg | Iron: 1mg